No need for crackers or chips when you make dip, stuff a mushroom instead! These Spinach and Sun Dried Tomato Dip Stuffed Mushrooms are packed with flavor and perfect for parties.

24 cremini mushrooms, cleaned and stems removed

2 ounces lowfat cream cheese, room temperature

1/3 cup plain nonfat or 2% Greek yogurt

1/2 cup shredded part skim mozzarella cheese

1/4 cup shredded parmesan cheese

8 ounces frozen spinach, defrosted and squeezed dry

4 sun dried tomatoes, finely chopped

1/4 teaspoon garlic powder

Kosher salt and fresh ground black pepper to taste

Preheat oven to 375 degrees, line a rimmed baking sheet with foil and spray lightly with cooking spray.
In a bowl whisk together all of the ingredients (reserving 1/4 cup of the shredded cheese) until combined.
Spoon approximately 1/2-1 teaspoon of the filling into each mushroom cap then place it on the prepared baking sheet.
Top with the remaining cheese then place in the oven to bake for 15-20 minutes or until the cheese is melted and the filling is warmed through.
Serve immediately.